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My mum does Ennai katharikai sambar differently. I wanted to post her version since it is still not on the blog. My kids are not big fans of Eggplant so I seldom buy brinjal. But after seeing this version in Raks space, I was so tempted. This version sounded very traditional and uses all freshly grinded spices. I always like the aroma and taste of any dish which is made from fresh grounded masala. I had this with brown rice. Next day my helper had it with steamed white rice / Rice upma. She said the taste was good too. This requires more oil. I have followed the recipe from Raks place but adjusted the qty based on my preferenceIngredients:For Masala Oil - 2 teaspoonUrad dal - 3 teaspoonChana dal - 3 teaspoonCoriander seeds - 3 teaspoonRed chillies - 4-5 (adjust to spice level)Fenugreek seeds - 1/4 teaspoonBlack pepper - 1/2 teaspoonCumin seeds - 1 teaspoonOil - 1 teaspoonGarlic - 4 podsShallots - 10Tomatoes - 2Curry leaves - 2 springCoriander leavaes - 2 springCoconut - 2 tablespoonFor Sambar Katharikkai / Eggplant - 5Tamarind - 1 lemon sizeSalt to tasteTurmeric powder - 1/4 teaspoonSesame oil - 2 tablespoonShallots - 5Mustard seeds - 1/2 teaspoon

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